Kadhai Paneer(कढाई पनीर)-How To Make Kadhai Paneer-Paneer Recipe-In Restaurant Style


  1. Paneer/Indian cottage cheese cubed – 1 cup
  2. Onion cubed (layers separated) –1 cup
  3. Capsicum cubed –1 cup
  4. Chopped tomatoes – 1 cup
  5. Chopped onions – 1 cup
  6. Ginger-garlic paste – 2 tbsp.
  7. Whole coriander seeds – 1 tbsp.
  8. Whole Red dry chili – 2 (as per your taste)
  9. Cashew nuts – 7-8
  10. Salt to taste
  11. Vegetable oil/Butter as needed
  12. Kasuri Methi/Dried Fenugreek Leaves – 1/2tsp.
  13. Ginger Julienne (for Garnish) – 1tsp.
  14. Cumin powder – 1tsp.
  15. Turmeric powder – 1tsp.
  16. Whole cumin seeds (Jeera) – 1tsp.
  17. Bay leaves –1-2
  18. Cinnamon Stick/Dalchini – half inch
  19. Coriander leaves chopped – 1/2 cup
  20. Fresh cream (optional) use for restaurant style
  21. Kashmiri Red chili powder(optional) just for color

Method –

  • Sauté whole red chili and whole coriander seeds on low heat for 1-2 minutes.
  • Add roasted ingredients into the jar and blend to a fine powder.
  • Heat a pan, add 1tbsp oil, sauté onions, capsicum and Paneer for few minutes.
  • Heat a pan, add oil, cumin seeds, bay leaves and cinnamon stick cook for few minutes.
  • Add chopped onions and cook  until onions turn transparent..
  • Add tomatoes, cashew nuts, salt and ginger- garlic paste, fry till tomatoes turn mushy.
  • After 5 minutes turn off the heat and let it cool down.
  • Remove cinnamon stick, bay leaves and put it into a blender jar, make a fine paste.
  • Heat a pan add the paste, salt, cumin powder, kasmiri red chili powder, turmeric powder and cook until it leaves the side of the kadhai.
  • Add coriander leaves, mix well and cook for few minutes.
  • Add fried Paneer, grounded powder 1tbsp, kasuri  methi and, cook for just 1-2 minutes.
  • You can store rest of the mixture in refrigerator to be used later for curries.
  • Add fresh cream (optional) and mix well.
  • Kadhai Paneer is ready to serve.
  • Garnish with ginger Julienne and sprinkle some grounded powder.
  • You can serve Kadhai Paneer with Roti or Rice..

Matar Paneer Curry (मटर पनीर करी) -Paneer Recipe-Easy And Quick Matar Paneer-In Restaurant Style

Ingredients –

  1. Chopped onions (medium) –1 cup
  2. Chopped tomatoes (medium) –1 cup
  3. Butter or Oil –1 tbsp.
  4. Cubed Cottage cheese (Paneer) – 1 cup
  5. Green peas/matar – 1/2 cup
  6. Cashew nuts – 8-10
  7. Ginger- garlic paste – 1 tbsp.
  8. Kashmiri red chili powder (for color)- 1/2 tsp.
  9. Chili (as per your taste)
  10. Salt to taste
  11. Kasuri methi (dry fenugreek leaves) –1/4 tsp.
  12. Few coriander leaves finely chopped
  13. Fresh cream (use for Restaurant style)- 1/4 cup
  14. Whole cumin seeds –1 tsp.
  15. Bay leaf – 2-3
  16. Coriander powder-1 tsp.
  17. Cumin powder –1 tsp.
  18. Turmeric powder – 1 tsp.
  19. Garam masala –1 tsp.
  20. Cinnamon stick (dalchini) – 1/2 inch

Method –

  • Add half cup onion, tomatoes & cashew nuts in a blender to make a fine paste.
  • Heat vegetable oil in a kadhai.
  • Sauté cumin seed, cinnamon stick, bay leaf  for 1 minute on medium heat.
  • Add chopped onions, cook until onions turn transparent.
  • Add ground paste, salt, chili, kasmiri red powder, ginger-garlic paste, turmeric powder and fry until it leaves the side of the kadhai.
  • Add peas, cumin powder, coriander powder, garam masala & sauté for 2 minutes.
  • Add coriander leaves, little water, cook for few minutes.
  • Add fresh cream (optional) & mix well.
  • Add paneer, kasuri methi, cook for just  2-3 minutes.
  • Switch off the heat, Matar/Peas Paneer is ready.
  • You can serve Matar paneer with Roti or Rice..

Rasmalai (रसमलाई)-Rasgulla Soaked In Milk Syrup-Indian Recipe-Festival Recipe


  1. Chena / Cottage cheese -1 cup
  2. Sugar (as per your taste)
  3. Whole milk – 1 liter
  4. Sliced dry fruits (as per your choice)
  5. Saffron (optional)- For color and aroma

Method –

  • Put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  • Take the small portions of chena in your hand and shape them into small balls.
  • Roll the chena balls between your palms, flatten it slightly and keep all of them in a plate.
  • Prepare rest of chena balls in the same way. 
  • To make flavored milk, bring the whole milk to boil in a pan on high to low heat.
  • Once milk is boiled, reduce the heat to medium temperature.
  • Keep stirring to avoid the milk sticking to the bottom of the container. 
  • When the milk become thicker, add sugar and cardamom powder to the milk.
  • You can use saffron instead of cardamom powder if you want.
  • Flavored milk is ready, turn off the stove.
  • In another utensil add sugar and water, cook till sugar is completely dissolved.
  • When chasni started boiling, put chena balls in boiling chashni and cook for 15-20 minutes on high heat.
  • Turn off the stove. Chena balls is ready, let it cool down completely.
  • In the final step take each chena balls from the sugar syrup and dip the chena balls to concentrated flavored milk.
  • Cook for 1-2 minutes on medium heat.
  • After 2 minutes turn off the heat, Rasmalai is ready.
  • Garnish with dry fruits and serve cold.

How To Make Paneer (पनीर) At Home-Paneer For Curry-Step By Step-Indian Cottege Cheese

Ingredients –

  1. Whole milk –1 liter
  2. Lemon or vinegar


  • Bring the milk to boil on medium heat.
  • When milk comes to boil, switch off the heat.
  • Add the lemon juice or vinegar and gently stir the milk.
  • If the milk does not curdle within a short while, add little more vinegar.
  • Place Muslin or Cotton cloth over the container.
  • Pour the curdle milk into the muslin cloth, drain all the water and squeeze off excess water.
  • You can use this water later for preparation of  roti/chapati or paratha dough or in vegetable curries.
  • Add little water to the paneer, while the paneer is still in the muslin cloth to wash away the lemon flavor.
  • Keep the muslin cloth on a plate, place a heavy object on it for the paneer to set.
  • Allow the paneer to set for about 20-25 minutes.
  • After 20-25 minutes remove the cloth from the paneer and cut it to cubes.
  • Paneer is ready to use….

Soft And Easy Rasgulla Recipe- White Rasgulla-Chena Rasgulla(छेना रसगुल्ला)- Bengali Sponge Rasgulla

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1-2 (you can also use vinegar)
  3. Sugar – 1 cup (as per your taste)
  4. Cardamom powder – 2 pinch
  5. Pistachio (pista) for garnishing

Method –

  • To make rasgulla, you need to first make paneer/chena from the milk. You can also use unsalted paneer from market.
  • Heat whole milk in a non-stick pan and bring it to boil.
  • Keep stirring once a while.
  • When milk is boiled, remove the milk from heat and keep aside for 1-2minutes.
  • After 1-2 minute add lemon juice, as the milk starts to ferment stop adding lemon juice.


  • Once the milk is fermented, filter it and remove excess water.
  • Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from chena.


  • Put the sugar in a pressure cooker or pan with lid, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to come to boil.
  • Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).


  • Take the small portions of chena in your hand and shape them into balls.
  • Roll the chena balls between your palms and keep all of them on a plate.


  • Once sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
  • Now put all the paneer balls in boiling chashni and close the lid of the pressure cooker. Cook on high flame until it simmers (whistle) once.
  • Reduce the flame to medium heat and cook for 13-15 minutes more while the lid is still closed.
  • Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.


  • Rasgullas has become puffy and doubled in size. Now take them out in a bowl .
  • Garnish with pista powder and serve it.